Processing, utilization and storage of duck meat
1985
Arganosa, F.C.
Physical and chemical composition of the duck meat from all ages showed that percentage moisture decreased with age while percentage ash, fat and protein increased as the birds mature. The pH values were found to be at normal ranges while water binding capacity and myoglobin content varied with bread and age. Duck meat from the three breeds and different ages were utilized in Hamburger, Lumpiang Shanghai, Mechado, and tapa recipes. Laboratory panel evaluation of different recipes showed acceptability of duck meat as substitute in different recipes.
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